High-Protein Lauki Momos with Jhol Sauce
Equipment
Ingredients
Momo Filling
lauki (bottle gourd), grated (grated)
300 g
carrots, grated (grated)
100 g
soya chunks, soaked and crumbled (soaked, crumbled)
100 g
spring onions, chopped (for filling and tying) (chopped)
50 g
ginger, minced (minced)
10 g
garlic, minced (minced)
5 g
salt
1 tsp
black pepper
0.5 tsp
Wrappers
rice paper sheets
10 sheets
Jhol Sauce
cashews, soaked (soaked)
50 g
sesame seeds
20 g
paneer
100 g
green chilies
2 pcs
onions
100 g
tomatoes
150 g
oil
30 ml
salt
1 tsp
cumin powder, coriander powder, garam masala
2 tsp
Instructions
Prepare the filling
Grate lauki and carrots, squeeze out excess water. Soak soya chunks in hot water for 10 minutes, then squeeze and crumble. Mix all filling ingredients together.
Wrap the momos
Dip rice paper in warm water to soften. Place 1-2 tbsp filling in center, fold and tie with spring onion strips to seal.
Steam the momos
Steam momos for 10-12 minutes until translucent and cooked through.
Prepare jhol sauce base
Blend soaked cashews, sesame seeds, and paneer with water to make creamy base. In pan, sauté onions until golden, add tomatoes and chilies, cook until soft.
Finish jhol sauce
Add blended cashew-paneer mixture to pan with sautéed veggies. Season with spices and salt. Simmer for 5 minutes until thick and creamy. Add smoke flavor if desired.
Serve
Arrange steamed momos in bowl, pour hot jhol sauce over them. Garnish with fresh spring onions.
Original recipe
Storage
Best eaten fresh. Sauce may separate when reheated - stir well before serving.
Notes
• Gluten-free using rice paper wrappers
• High protein from soya chunks and paneer
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